1. Grind the almonds in a food processor for about two minutes: it will first become crumbly, and the crumbs will get successively smaller until it is more of a fine powder. Keep it going through this stage, and when it nearly forms clumps, that’s when you’ve got it right. 2. Add the confectioners’ sugar and almond extract, then the corn syrup, processing until well-combined. 3. Turn the mixture out onto a work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners’ sugar. If it seems too dry, add more corn syrup. At this point, the dough can be tightly wrapped in foil and refrigerated until needed. 4. If you would like to dip in chocolate, mold marzipan into desired shapes (I used a small, marble-sized, heart cookie cutter). Heat chocolate in microwave or in a double boiler, stirring regularly, until melted and smooth. dip marzipan shapes one by one into melted chocolate and place on parchment paper until set. You can also put in the fridge to speed up the process. ---------------------------------------------------------------------------
Nutrition
Ingredients
